Sometimes you’ve just got to have faith.
Faith that it will be ok, that it will work.
I felt like screaming that at the telly the other night when Jake and Elle from My Kitchen Rules stuffed batch after batch of chocolate ganache.
Seriously, it’s not that hard…although mid way through the process you look at it and wonder how it will all come together- yet somehow, it does.
Anyways, here’s the recipe I use.
Last night I made profiteroles (I’ll post that separately), filled them with ice cream and poured this warm, fudgy chocolate sauce over the top.
I’m still on no sugar, so didn’t eat it, but the family loved it.
It’s also a good one for pouring over a chocolate cake as a really quick icing. If you’re going to ice a cake though, you might want to up it to 500g of each ingredient.
I use really good chocolate- 70% cocoa solids- so you get a good hit of pure chocolate. If you’re into a chocolate that is sweeter in nature, go for something with less cocoa solids, but in our house, hubby likes his chocolate to taste more like chocolate and less like coloured sugar.
The quantity I made last night was plenty for dessert, and there’s still about half left in the fridge. Miss T has this ear marked for her ice cream during the week.
What you need
200g good quality chocolate, broken up
What you do with it
- Pop the cream into a saucepan over a medium heat.
- Bring it to that point just before it starts to boil.
- Remove it from the heat and pop the chocolate in.
- Leave it there for 2 minutes. Yep, just leave it.
- Stir well until the chocolate has melted into the cream. Believe it or not, it will start to come together- even though you doubt…
- Once the chocolate has all melted, grab a whisk and get some arm action happening. It’ll thicken and go all glossy- just like a real chocolate sauce.
- If you’re not using it just yet, pour it into a glass jar or bowl and pop into the fridge- it’ll keep for a couple of weeks.
- You can either heat it slowly in a saucepan or whack it in the microwave for 30 seconds to warm it up.
This recipe originally comes from Annabel Langbein’s amazing book Free Range Cook. All rights and credit to her.